Steamed Fish Recipe that is Delicious!
Steamed fish is healthy, mild but also flavourful. By making parcels from parchment paper, the fish steams but also the added flavours infuse into the fish subtly.
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Recipe
Serves 4
Ingredients
Parchment paper
8 sprigs fresh dill
4 sprigs fresh tarragon
4 x 150 g (5 oz portions) mild white fish, such as sole, flounder or cod
45 mL (3 Tbsp) almond oil
salt & pepper
4 green onions, sliced on the bias
½ red bell pepper, cut into julienne strips
8 lemon slices
50 g (1/2 cup) sliced almonds, lightly toasted
Directions
1. Preheat the oven to 190 °C (375 °F).
2. Cut 4 rectangles of parchment paper, about 30-x-40 cm (12-x-16 inches) and lay them out on your work surface. Have the other ingredients on hand before starting to assemble.
3. Arrange 2 dill sprigs and a tarragon sprig on a lower half of each parchment piece. Place the fish portions on top of the herbs, drizzle with almond oil and season lightly. Sprinkle the green onions and red pepper over the fish and top each with 2 lemon slices. To seal each parchment parcel, fold the paper in half, so that it completely covers the fish. At one corner of this fold, make a small fold (about 2 cm) on an angle. Make a second fold, overlapping the first, angling towards the open side of the paper. Keep folding, overlapping each so that this creates a seal as you work your way around the 3 open sides of the parcel (it will create a half-moon shape). Once the parcel is sealed, give the end a twist and tuck it underneath. The parcels can be assembled a few hours ahead of time and chilled until ready to cook.
4. Place the parcels onto baking trays and bake for 15-18 minutes – they should inflate (because of the steam) as they cook, which is your indicator that they are ready.
5. To serve, carefully tear open each parcel (take care for the steam escaping). Dispose of the lemon slices (or serve them on the side), and use a spatula to lift the fish (with everything except the herb springs at the bottom) to a plate. Sprinkle with sliced almonds and serve immediately. Alternatively, the parcels can be served on a plate for your guests to open at the table, serving the sliced almonds on the side.
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#AnnaOlson #Inspired #Fish
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Serves 4
Ingredients
Parchment paper
8 sprigs fresh dill
4 sprigs fresh tarragon
4 x 150 g (5 oz portions) mild white fish, such as sole, flounder or cod
45 mL (3 Tbsp) almond oil
salt & pepper
4 green onions, sliced on the bias
½ red bell pepper, cut into julienne strips
8 lemon slices
50 g (1/2 cup) sliced almonds, lightly toasted
Directions
1. Preheat the oven to 190 °C (375 °F).
2. Cut 4 rectangles of parchment paper, about 30-x-40 cm (12-x-16 inches) and lay them out on your work surface. Have the other ingredients on hand before starting to assemble.
3. Arrange 2 dill sprigs and a tarragon sprig on a lower half of each parchment piece. Place the fish portions on top of the herbs, drizzle with almond oil and season lightly. Sprinkle the green onions and red pepper over the fish and top each with 2 lemon slices. To seal each parchment parcel, fold the paper in half, so that it completely covers the fish. At one corner of this fold, make a small fold (about 2 cm) on an angle. Make a second fold, overlapping the first, angling towards the open side of the paper. Keep folding, overlapping each so that this creates a seal as you work your way around the 3 open sides of the parcel (it will create a half-moon shape). Once the parcel is sealed, give the end a twist and tuck it underneath. The parcels can be assembled a few hours ahead of time and chilled until ready to cook.
4. Place the parcels onto baking trays and bake for 15-18 minutes – they should inflate (because of the steam) as they cook, which is your indicator that they are ready.
5. To serve, carefully tear open each parcel (take care for the steam escaping). Dispose of the lemon slices (or serve them on the side), and use a spatula to lift the fish (with everything except the herb springs at the bottom) to a plate. Sprinkle with sliced almonds and serve immediately. Alternatively, the parcels can be served on a plate for your guests to open at the table, serving the sliced almonds on the side.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#AnnaOlson #Inspired #Fish
